The finger lime is one of the most talked-about ingredients in kitchens and restaurants right now. Its unassuming exterior—long and skinny like a little pinky-shaped lime—hides a surprising interior: tiny, crunchy, caviar-like pearls of lime juice. Those pearls add both texture and bright citrus flavor, making finger limes an exciting garnish for everything from oysters … Read more

Rhubarb is a hardy perennial vegetable in the sorrel family that many cooks treat like a fruit. In temperate regions it arrives with spring and brings a tart, bright flavor that pairs beautifully with sweeter ingredients in desserts, preserves, and even savory dishes. What is Rhubarb? Rhubarb is a perennial vegetable often cooked and sweetened … Read more

What Are Squash Blossoms? At the tip of every zucchini or summer squash plant you’ll often find a bright yellow-orange flower: the squash blossom. These delicate blooms are edible and prized for their tender texture and subtle, slightly sweet flavor that is more floral than the vegetable itself. Because they are fragile, they require gentle … Read more

Does the thought of turning on the stove or oven make you cringe? You’re not alone. On hot summer days and during heat waves, cooking can feel exhausting. That’s when no-cook meals shine: quick, satisfying dishes you can enjoy chilled or at room temperature without firing up any burners. Below you’ll find a collection of … Read more

I love a shiny new kitchen tool as much as the next cook, and over the years my kitchen has sometimes resembled a specialty store. Eventually I pare things back, because unless you eat a lot of watermelon, you probably don’t need a dedicated watermelon cutter taking up precious drawer space. Small kitchens or apartments … Read more

Leftover rice is a fantastic starting point for fresh meals. Extra rice can thicken a soup, become the base of a salad, or inspire you to use up odds and ends from the fridge. And of course, fried rice is always a winner — from vegetable stir-fried rice to kimchi or shrimp fried rice. Cooked … Read more

Celeriac is finally getting the attention it deserves. This knobby root, sometimes called celery root, looks like a miniature, cratered planet, but its flavor and versatility make it worth seeking out. Below you’ll find everything you need to know about identifying, buying, preparing, storing, and cooking celeriac, plus a simple French-style Carrot Celeriac Remoulade recipe … Read more

Also known as carambola, starfruit is an unusual tropical fruit that often intimidates shoppers because of its striking shape. Don’t be put off — starfruit is easy to prepare and makes a lively addition to many dishes. The simplest ways to enjoy it are in a fruit salad or as a decorative element on a … Read more

How to Cook Jerusalem Artichokes If you’ve found Sunchokes (also called Jerusalem Artichokes) at a farmers market, in a CSA box, or on a restaurant menu, you might be curious how to cook them. These knobby tubers are versatile and easy to work with once you know what to look for and how to prepare … Read more

The secret to a memorable Thanksgiving is not just the turkey but a spread of outstanding side dishes. Below you’ll find a curated collection of favorite sides—cozy casseroles, bright salads, roasted vegetables, and breads that vanish first. These recipes emphasize fall flavors, are make-ahead friendly, and are dependable whether you’re hosting a crowd or bringing … Read more